Characterization of Qu-aroma of medium–high temperature Daqu from different production areas using sensory evaluation, E-nose, and GC–MS/O analysis

Characterization of Qu-aroma of medium–high temperature Daqu from different production areas using sensory evaluation, E-nose, and GC–MS/O analysis

Abstract Qu-aroma is a critical quality indicator for medium–high temperature Daqu (MT-Daqu). Due to the differences in regional and environmental conditions, these differences are likely to cause variations in the Qu-aroma of MT-Daqu. Despite this, comprehensive research on the variations in Qu-aro...

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Bibliographic Details
Main Authors: Jie Deng, Jia Zheng, Xing Li, Dan Huang, Guangbin Ye, Huibo Luo
Format: Article
Language:English
Published: SpringerOpen 2025-04-01
Series:Bioresources and Bioprocessing
Subjects:
Medium–high temperature Daqu
Qu-aroma
Volatile compounds
Sensory analysis
Online Access:https://doi.org/10.1186/s40643-025-00863-y
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https://doi.org/10.1186/s40643-025-00863-y

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